This Warm Brussels Sprout Salad is hearty, tangy, and a little addictive — the perfect cozy-meets-fresh dish for cooler weather. It’s inspired by my sister Elsie, who once made a similar salad for everyone at the ABM office. I loved it so much that I went home and created my own lighter, crouton-filled version.
Think of this as part Brussels sprout salad, part panzanella (an Italian bread salad). It’s warm, slightly creamy, with bursts of sweetness from Craisins and just a hint of spice from cayenne. Whether you serve it as a main course or a side dish, this salad will absolutely steal the show.
🥬 Ingredients (Serves 2–3 as a meal)
- ½ French loaf, cut into large cubes (any bread works — wheat, sourdough, or rustic white)
- 1 lb. Brussels sprouts
- ⅔ cup Craisins or golden raisins
- ¼ cup mayonnaise
- 4 garlic cloves
- 1 lime (juice only)
- ⅛ teaspoon cayenne pepper (add more if you like a kick)
- ¼ cup + 3 tablespoons olive oil
- Salt & pepper, to taste
🔪 How to Make Warm Brussels Sprout Salad
1. Prep the Brussels sprouts.
Add the Brussels sprouts to a food processor and pulse a few times — you want them partially shredded but still a little chunky. If your processor is small, work in batches.
2. Cook the Brussels sprouts.
Heat 1–2 tablespoons of olive oil in a large skillet over medium heat. Add the Brussels and cook for about 6–8 minutes, tossing occasionally, until bright green and tender. During the last couple minutes, add the Craisins so they warm up and soften slightly.
3. Make the dressing.
In the same food processor, combine the mayonnaise, garlic, lime juice, and cayenne. Pulse until smooth. With the processor running, slowly drizzle in ¼ cup olive oil until emulsified. Season with salt and pepper to taste.
4. Make the croutons.
Preheat your oven to 375°F (190°C). Toss the bread cubes with 2–3 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and bake for 8–10 minutes, or until golden and crispy.
5. Assemble the salad.
Combine the warm Brussels sprout mixture with the dressing and toss to coat. Add the crispy croutons just before serving so they stay crunchy.
💡 Tips & Variations
- Add bacon – Elsie’s original version includes crispy bacon pieces for extra richness.
- Make it dairy-free – Swap the mayo for a vegan version or plain Greek yogurt.
- Add nuts – Toasted almonds, pecans, or walnuts add a lovely crunch.
- Serve warm or room temp – It’s delicious either way!
🥗 Why You’ll Love This Recipe
- A cozy, comforting salad that’s still fresh and balanced.
- Perfect as a main dish or hearty side.
- Great for meal prep — the Brussels and dressing can be made ahead.
- Totally customizable — from bread choice to mix-ins.
